PHILADELPHIA AND YOGURT TERRINE.
Smooth and sweet, this terrine is delicious.
10g (approx 3 sheets) leaf gelatine
2 tbsp cold water
175g quark or Philadelphia Light
500g pot low-fat Greek-style yoghurt
Heat-stable granulated sweetener e.g Splenda
1tsp vanilla essence
225g summer fruits (frozen or fresh)
1. Soak gelatine in cold water for 5-10 mins.
2. Heat cheese and yogurt in a pan with 1tsp sweetener and until the sweetener dissolves. Add the soaked gelatine and vanilla and heat until gelatine melts.
3. Remove from the heat and pour through a sieve into a lined loaf tin, cool and chill in the fridge until set.
4. To make the fruit coulis, sprinkle with sweetener, process until smooth, then pass through a sieve to remove pips.
GUILT-FR ILT-FR IL EE A low-fat alternative dessert
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|Title Annotation:||Features; Femail|
|Publication:||Daily Record (Glasgow, Scotland)|
|Date:||Sep 23, 2014|
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